Staff training for new items

Why Training is Critical

• New items often involve unfamiliar recipes, techniques, or ingredients.
• Staff confidence directly impacts customer perception and sales.
• Proper training reduces errors, waste, and inconsistent quality.

Training Process

1. Pre-Launch Briefing:

• Explain the purpose of the new item (seasonal, signature, customer request).
• Share recipe cards and flavor notes.

2. Demonstration:

• Head barista or trainer prepares the drink step by step.
• Highlight key variables (grind size, milk texture, garnish).

3. Hands-On Practice:

• Each staff member makes the drink multiple times.
• Trainer provides feedback on technique and flavor.

4. Sensory Calibration:

• Taste the drink together, discussing flavor expectations.
• Align language used to describe the drink to customers.

5. Role-Playing Service:

• Practice describing the new item at the till and when serving.
• Train in answering common customer questions (e.g., ingredients, allergens, flavor profile).

Documentation

• Update recipe cards with clear instructions.
• Keep allergen information readily available.
• Provide digital or printed references accessible during shifts.

Follow-Up

• Check consistency in the first week of launch.
• Gather staff and customer feedback for adjustments.
• Use POS data to track sales and identify training gaps.

Summary

Staff training for new items should combine clear instruction, hands-on practice, sensory calibration, and customer communication skills. Thorough preparation builds staff confidence, reduces mistakes, and ensures that every customer enjoys the new menu item as intended.

• Tags:
• Grind Size
• Flavor Profile
• Recipe Cards
• Sensory Calibration
• Step Step
• Flavor Notes
• Staff Training
• Customer Feedback
• Variables Grind
• Multiple Times
• Key Variables
• Customer Communication
• Directly Impacts